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Development of homogeneous enzymatic protein hydrolysis process.
Butre, Claire
(PhD candidate)
Gruppen, Harry
(Promotor)
Sforza, Stefano
(Co-promotor)
Wierenga, Peter
(Co-promotor)
Food Chemistry
VLAG
Department of Agrotechnology and Food Sciences
Project
:
PhD
Overview
Fingerprint
Research output
(1)
Project Details
Status
Finished
Effective start/end date
1/04/10
→
27/08/14
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Fingerprint
Explore the research topics touched on by this project. These labels are generated based on the underlying awards/grants. Together they form a unique fingerprint.
Protein Hydrolysis
Food Science
100%
Lactoglobulin
Food Science
100%
Enzymatic Hydrolysis
Food Science
100%
Amino Acid
Food Science
100%
Enzymatic Protein Hydrolysis
Food Science
100%
Substrate Concentration
Biochemistry, Genetics and Molecular Biology
100%
Enzyme
Biochemistry, Genetics and Molecular Biology
100%
Protease
Chemical Engineering
50%
Research output
Research output per year
2014
2014
2014
1
internal PhD, WU
Research output per year
Research output per year
Introducing enzyme selectivity as a quantitative parameter to describe the effects of substrate concentration on protein hydrolysis
Butré, C. I.,
27 Aug 2014
, Wageningen:
Wageningen University
.
199 p.
Research output
:
Thesis
›
internal PhD, WU
Open Access
Enzymatic Hydrolysis
100%
Lactoglobulin
100%
Protein Hydrolysis
100%
Amino Acid
100%
Enzymatic Protein Hydrolysis
100%